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Ratatouille (Provencal Stewed Vegetables)

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  1. In a bowl, mix thyme and basil.
  2. In a large pan on medium high heat, add olive oil. Starting hot, add in zucchini until slightly brown, then add in the eggplant until slightly brown.
  3. Add in bell pepper and tomato. Cook, then set aside.
  4. In the same pan, add in garlic. Sweat.
  5. Add in canned tomato. Mash, then add in stock. Season. Reduce.
  6. Add in the cooked vegetables. Add the basil and thyme.
  7. Adjust the taste.
  8. Transfer to cazuela. Drizzle with olive oil.
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